Four Layer Lemon Torte

Crust:  

1 cup flour

1/2 cup butter, softened

1/2 cup chopped pecans  

2nd Layer:

1 pkg. (8 oz.) cream cheese, softened

1 cup powdered sugar

1 cup (generous) Cool Whip  

3rd Layer:

2 pkgs. (4 servings each) lemon pudding & pie filling  

4th Layer:

Cool Whip

Chopped pecans

 For crust, mix flour and pecans; cut in butter and press into bottom of a 9x13" pan. Bake at 350 for 15 minutes, until golden brown.

Cool. Mix cream cheese and powdered sugar until smooth and creamy and fold in 1 generous cup of Cool Whip.

Spread over cooled crust. Chill while preparing filling.Cook lemon pudding & pie filing according to directions on the box, adding ingredients given.

Cool; spoon onto cream cheese layer and chill till cold. Top with desired amount of Cool Whip and sprinkle with additional chopped pecans.

Refrigerate until serving time.  

NOTE: If want a stronger lemon filling, decrease water by 1/2 cup for the pudding and pie filling and add the juice and rind of 1 lemon and 4 tbsp. butter.